Beef Chili with Beans

Ready in 45 minutes
233 review(s) averaging 4.7. 91% would make again

Top-ranked recipe named "Beef Chili with Beans"

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This chili with beans and meat recipe is a favorite in our house, and can be seasoned to taste to create a mildly flavored dish or one that is extra hot for those who enjoy some additional spice. As is, this chili is not too spicy but has just enough kick and the ingredients that go into it, give it teriffic depth of flavor.

"What an easy recipe! I made this chili several times since I first joined bigoven.com a year ago, and I only just remembered to leave a review today. It is wonderful. Not too thick, not too thin. My favorite ingredient is using the roma tomatoes I'm growing in my garden. And the aroma of the combined spices when it is cooking uncovered is just incredible. As a single person, I cut the recipe in half and still have at least two servings of leftovers that I can freeze and enjoy whenever I want. Highly recommended."

- Analyst01

Ingredients

Are you making this? 
2 tablespoons vegetable or corn oil
2 cups onions; chopped - cut into 1/4-inch pieces
1 cup bell pepper; chopped (red, yellow or green) - cut into 1/2-inch pieces
2 tablespoons garlic; minced (or pressed through garlic press)
4 tablespoons chili powder; (Spice Islands brand adds great flavor)
1 tablespoon Ground cumin
2 teaspoons Ground coriander
1 teaspoon crushed red pepper flakes
1 teaspoon dried Mexican oregano
1/2 teaspoon Cayenne pepper
2 pounds ground beef; (preferably coarse ground & 85 percent lean)
2 15-oz cans red kidney beans; - drained and rinsed
1 28-oz can diced tomatoes; - with juice
1 28-oz can tomato puree
table salt

Original recipe makes 8

Servings  

Preparation

Heat oil in a large heavy-bottomed nonreactive saucepot or Dutch oven mediun heat. When oil is shimmering, add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne. (Dry seasonings are added at the beginning with the onions so the spices release their oils and the vegetables have enough time to absorb all the flavors.) Cook the mixture, stirring occasionally, until vegetables are softened and lightly colored, about 10 minutes.

Increase heat to medium-high, add half the beef and lightly season with about 1/4 teaspoon salt. Cook, breaking up the meat with a wooden spoon, until no longer pink and just beginning to brown, roughly 4 to 5 minutes. Add remaining beef and lightly season again with about 1/4 teaspoon salt. Cook, breaking up the meat with a wooden spoon, until no longer pink, another 4 to 5 minutes.

Add beans, tomatoes and their juices, tomato puree, and about 1/2 teaspoon salt. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour, stirring occasionally. Remove lid and continue to simmer for another hour, stirring occasionally, until meat is tender and chili is slightly thickened (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer). Taste and, if necessary, adjust seasoning with salt. Remove from heat and serve, or refrigerate, and serve the next day. To serve, ladle into bowls, and top with your favorite condiments.

Makes about 8 to 10 servings.

Slow Cooker:

Cook vegetables and meat as directed above then add cooked meat mixture to a slow cooker; stir in the beans, diced tomates, tomato puree, about 1/2 teaspoon salt, and cook on the high setting for 4 hours.

Cooks Notes:

If you're a fan of spicy food, try using a little more of the crushed red pepper flakes and/or cayenne...or maybe add a couple seeded and diced jalapeno peppers.

The flavor of chili improves with age. So, if possible, make it one to three days in advance and reheat before serving. Leftovers can be frozen for up to a month.

Notes

A good bowl of chili is not complete without its condiments. Some good choices for condiments include sour cream, your favorite shredded cheese(s), diced fresh tomatoes, chopped green onions, chopped red onion, diced avocado, chopped cilantro leaves, sliced jalapenos, hot pepper sauce and, of course, Fritos!

Credits

Added on Award Medal
Verified by stevemur


d'vonneyow-young

made with mushrooms and fresh parsley added
TMcR


mogriff1


savannahchase


spacecats

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Calories Per Serving: 494 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"If you like it, you might also try this  An old family recipe handed down quite a few times. No bell peppers, but it's rich, hearty and has just enough spice to remind you you're alive!" Firebyrd Firebyrd

"If you have leftovers, I suggest making this  " TMcR TMcR

Link in another recipe. What would you serve with this?

Reviews for Beef Chili with Beans All 233 reviews

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StaceyBoo 4 days 10 hours ago
My wife said 'I'm not as big of a fan of chili as you and I could eat this every week. This is the best chili I've ever had.' And I have to agree!
Gwoods87 1 week ago
Another great recipe from sgrishka! Loved the spices and flavor. Spicy but not over the top. Next time I will add some chopped jalapeños to put on top when serving. Thank you for my new favorite chili recipe :-)
Gutzj01 2 weeks ago
The combination of spices were spot on. This will now be my go-to chili recipe.
kewatt 2 weeks ago
vizualize 3 weeks ago
LOVED THIS RECIPE! I left out the red pepper flakes and coriander because I didn't have any and it was mild but wonderful and so much flavor. Cooked it in the crockpot and it was so easy!
shansen08 1 month ago
Perfect! Just added extra chestnut mushrooms and celery in with toms etc as its a family thing!
moraki 1 month ago
Awesome chili!! Best I ever made. The paradise island chili powder was great. I have three boys and they beg me to make chili now. The only thing they asked me todo is add more beans.
scott_stratton 2 months ago
Yum yum!
milkymaid 2 months ago
Left out the tomato puree, thought it would be too soupy...still turned out great! Def saving this one :-)
Pieces1 3 months ago
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